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2010 Soccer World Cup: All in the Name of the Beautiful Gain
southern africa | miscellaneous | feature Friday June 11, 2010 21:37 by Zabalaza Anarchist Communist Front - ZACF zacf at zabalaza dot net Postnet Suite 47, Private Bag X1, Fordsburg, 2033, South Africa
A ZACF statement on the 2010 Soccer World Cup in South Africa
The FIFA 2010 Soccer World Cup must be exposed for the utter sham that it is. The ZACF strongly condemns the audacity and hypocrisy of the government in presenting the occasion as a once-in-a-lifetime opportunity for the economic and social upliftment of those living in South Africa (and the rest of the continent).What is glaringly clear is that the opportunity is and continues to be that of a feeding-frenzy for global and domestic capital and the South African ruling elite. In fact, if anything, the event is more likely to have devastating consequences for South Africas poor and working class a process that is already underway.
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All in the Name of the Beautiful Gain*
A ZACF statement on the 2010 Soccer World Cup in South Africa
The 2010 Soccer World Cup must be exposed for the utter sham that it is. The ZACF strongly condemns the audacity and hypocrisy of the government in presenting the occasion as a once-in-a-lifetime opportunity for the economic and social upliftment of those living in South Africa (and the rest of the continent). What is glaringly clear is that the opportunity is and continues to be that of a feeding-frenzy for global and domestic capital and the South African ruling elite. In fact, if anything, the event is more likely to have devastating consequences for South Africas poor and working class a process that is already underway.
In preparing to host the World Cup the government has spent close to R800 billion (R757 billion on infrastructure development and R30 billion on stadiums that will never be filled again), a massive slap in the face for those living in a country characterized by desperate poverty and close to 40% unemployment. Over the past five years the working poor have expressed their outrage and disappointment at the governments failure to redress the massive social inequality in over 8,000 service delivery protests for basic services and housing countrywide. This pattern of spending is further evidence of the maintenance of the failed neoliberal capitalist model and its trickle down economics, which have done nothing but deepen inequality and poverty globally. Despite previous claims to the contrary, the government has recently admitted this by doing an about turn, and now pretends that the project was never intended to be a profit making exercise [1].
South Africa desperately needs large-scale public infrastructure, especially in the area of public transport which is in some cities, including Johannesburg, is almost entirely absent. The Gautrain, which was launched on Tuesday the 8th June (just in time for the big event) is probably the biggest irony here: in a country where the large majority rely on unsafe private mini-bus taxis to travel long distances on a daily basis, the Gautrain offers high speed, luxury transport for tourists and those travelling between Johannesburg and Pretoria who can afford it if a single trip between the airport and Sandton will set you back a massive R100. The same picture reveals itself everywhere: the Airports company of South Africa (ACSA) has spent over R16 billion on upgrading the airports, the commercialised South African National Road Agency Ltd (SANRAL) has spent over R23 billion on a new network of toll roads all of which will implement strict cost-recovery measures to recoup the billions spent, and most of which will be of little benefit to poor South Africans. All over the country municipalities have embarked on urban regeneration schemes accompanied by corresponding gentrification schemes, as the government attempts to hastily paper over the harsh South African reality. Over 15,000 homeless people and street children have been rounded up and dumped in shelters in Johannesburg alone, in Cape Town the municipality has evicted thousands of people from poor areas and squatter camps as part of the World Cup vanity project. The City of Cape Town (unsuccessfully) attempted to evict 10,000 Joe Slovo residents from their homes in order to hide them from the tourists travelling along the N2 highway, and elsewhere they are being removed to make space for stadiums, fan parks or train stations [2]. In Soweto, roads are being beautified along main tourist and FIFA routes, while adjacent schools sport broken windows and crumbling buildings.
Although many South Africans remain unconvinced, others are inundated and swept along by the deluge of nationalist propaganda aimed at diverting attention from the circus that is the World Cup. Every Friday has been deemed soccer Friday, in which the nation is encouraged (and school children forced) to sport Bafana-Bafana t-shirts. Cars are kitted out in flags, people learn the Diski-dance which is performed regularly at every tourist restaurant, and buy Zakumi mascot dolls. Anyone sceptical of the hype is denigrated unpatriotic, the prime example being when appeals were made to striking South African Transport and Allied Workers Union (SATAWU) workers to shelve their concerns in the national interest [3]. In a context where close to a million jobs have been lost over the course of the past year, government celebrations that the world cup has created over 400 000 jobs are empty and insulting. The jobs that have been created in the run up have been mostly casual or Limited Duration Contracts (LCDs), taken by workers that are not unionised and paid well below the minimum wage.
Apart from the repression of unions, social movements have received similar hostility from the state, which has unofficially put a blanket ban on all protest for the duration of the event. In fact there is some evidence that this has been in place since as early as the 1st March. According to Jane Duncan:
A snap survey conducted at the end of last week of other municipalities hosting World Cup matches revealed that a blanket ban on gatherings is in operation. According to the Rustenberg municipality, "gatherings are closed for the World Cup". The Mbombela municipality was told by the SAPS that they were not going to allow gatherings during the World Cup. The Cape Town City Council claimed that it continues to accept applications for marches, but indicated that it "may be a problem" during the World Cup period. According to the Nelson Mandela Bay and Ethekwini municipalities, the police will not allow gatherings over the World Cup period [4].Although it is clear that the constitution, often hailed for its progressiveness is far from the guarantor of freedom and equality that government claims it to be, this new form of repression is clearly in contradiction with the constitutional right to freedoms of expression and gathering. However, social movements in Johannesburg including the Anti-Privatisation Forum and several others have not given up so easily, having managed to get authorization for a protest march on the day of the opening with the help of the Freedom of Expression Institute. However, the march is being forced to be held three kilometres from the stadium where it will not attract the sort of media attention the government is worried about.
Not only has the state been repressively severe on the poor and any anti-World Cup demonstration or activity, all within the guise of painting South Africa as a host flinging its arms open in invitation to those flocking to its upmarket hotels, bed-and-breakfasts and cocktail lounges, but it does so under the guidance of Sepp Blatter & Friends legal criminal empire called FIFA (wonderfully referred to as THIEFA by the Durban Social Forum). Not only are they expected to benefit from a 2010 windfall of nearly 1.2 billion, but have already gained over 1 billion from media rights alone.
The stadia, and areas around the stadia, which were handed over to FIFA for the duration of the tournament (tax-free cocoons literally creating FIFA-controlled and monitored areas exempt from normal taxation and other State laws), and all routes to and from the stadia have been forcibly cleared of anyone selling non-sanctioned FIFA products and those eking out an existence in squatter camps along airport roads. As such, people who would have banked on World Cup sales to boost their survival incomes are left out in the "trickle down" cold.
FIFA, as sole owner of the World Cup brand and its spin-off products, also has a team of approximately 100 lawyers scouring the country for any unauthorised selling of these products and marketing of the brand. These products are seized and sellers are arrested despite the fact that most in South Africa and on the continent purchase their products from the informal trading sector, as very few have R400 to dole out on team t-shirts and other gear. It has also has effectively gagged journalists with an accreditation clause that prevents media organisations from bringing FIFA into disrepute, clearly compromising freedom of press [5].
The major irony is that soccer was once truly the game of the working class. Viewing games live at stadia was cheap and easily accessible to people who chose to spend 90 minutes forgetting about the daily drudgery of their lives under the boot of the boss and the State. Today, professional football and the World Cup bring exorbitant profits to a small cabal of a global and domestic elite (with billions spent unnecessarily and in a time of a global capitalist crisis) who charge patrons thousands of rands, pounds, euros, etc. every season to watch disgustingly overpaid footballers fall and dive all over manicured pitches at the slightest tug and who squabble, via parasitic agents, over whether or not they are deserving of their huge salaries. A game, which in many respects maintains its aesthetic beauty, has lost its working-class soul and has been reduced to just another set of commodities to be exploited.
Bakunin once said that people go to church for the same reasons they go to a tavern: to stupefy themselves, to forget their misery, to imagine themselves, for a few minutes anyway, free and happy. Perhaps, amongst all the blindly nationalistic flag waving and vuvuzela-blowing, we can add sport to his equation and that it might seem easier to forget than to actively partake in combating injustice and inequality. There are many who do, though, and the working class and poor and their organisations are not as malleable to illusion as the government would want to believe. From temporary squatter camp constructions at the doors of the stadia, to mass protest and demonstrations, to countrywide strike action, unsanctioned or not, despite the taunts and jeers and the labels of being unpatriotic, or blanket bans on freedom of speech, we will defiantly make our voices heard to expose the terrible inequalities characterising our society and the global games played at the expense of the lives of those upon whom empires are built and will be, ultimately, destroyed.
Down with the World Cup!
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The Brand Mandela Steamtrain Rolls On Jun 07 0 comments
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Computers: Wave of the FutureUsed to be if you needed to check your email you would use punch cards. Imagine that!
Original release date: August 8, 2007
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Real Talk Thursdays: The second serving is on now! Tune in
Playing the best in LDS contemporary music: Mindy Gledhill, Alex Boye', Ryan Shupe, Michael McLean, Hilary Weeks, Felicia Sorenson Wolfe, Cherie Call, Steven Kapp Perry, Jesse Clark Funk, Kenneth Cope, Peter Breinholt, Sam Payne, Julie DeAzevedo
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"A really, really good NBA coach," Thibault said. "He got to the Finals twice and lost to Michael Jordan's teams. I don't think that makes him a failure."
Thibault certainly wasn't a failure. He also wasn't a champion. If Nykesha Sales hits that three-pointer instead of the backboard in Seattle in 2005, he has a ring. If Lindsay Whalen didn't go lame in 2006, he has another ring. Yet look at Katie Douglas going down in the decisive Eastern Conference Finals games. The Fever not only won, they trounced the Sun at home and went on to upset a heavily favored Lynx team that home-court advantage. Champs find a way.
The Sun want to have a coach in play by the time free agency starts on Feb. 1. Thibault said Alba Torrens and Sandrine Gruda are expected to join the team next year, so the Sun should be very good and deeper. There is truth in Etess' calling the Sun coaching job "definitely the best" in the WNBA. The Mohegan Tribe has made sure the team has not wanted.
"We owe the tribe, we owe our fans a championship," said Etess, who stressed that the players did not call for the firing.
"When we got the team our objective was to win a championship within the first five years," Sienko said. "We got to the Finals twice and did not win. When Mike had his first losing season, we extended his contract, because we felt he was going to get us to that point. It didn't happen. I think we have been patient."
Thibault's last game was shocking. In 35 years of sports writing rarely have I seen a team of equal talent perform worse in a vital situation. Asked if he was embarrassed, Etess said, "Yeah and I think Mike was, too."
"Players were embarrassed themselves," Sienko said.
Yet Thibault gave a curious answer Tuesday.
"I've watched the film a couple of times," he said. "It's not the exact mirror image, but we took many of the same shots in Game 1 [the Sun won] and they went in. In Game 3 the same shots didn't go in. Is that something you fix? Maybe, maybe not."
That's not the way I saw it. I saw a team melt down on both ends of the court. And as long as we're not cutting anybody any slack …
"We believed we had all the tools in place to win the championship this year. We also thought we could get a little further [than the first round] last year," Sienko said in one breath and then in the next said, "I don't think anyone can expect anyone to come in and ultimately win a championship their first year, but it can happen."
Sorry, Chris, if Thibault should have been able to take the Sun to a title, so should the new coach.
The hard truth is the Sun will be hard pressed to find someone better than Mike Thibault.
The equally hard truth is after a full decade he doesn't leave as a champion.


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Barry Lyndon by Stanley Kubrick (1975, 185 min.) Winner of three Academy Awards—Best Cinematography, Best Art Direction, and Best Costume Design—for its gorgeously painted landscapes and beauty that can only be rendered on the big screenin a 35mm print. Kubrick succeeds in replicating the complex structure of the nineteenth-century novel of the same name in this portrait of a young Irishman (Ryan O'Neil) who moves up the social ladder through heroic war efforts, spying, and a marriage to a wealthy countess. "A profoundly emotional experience," Martin Scorsese.
BARRY LYNDON (GB/USA 1973-75). Barry Lyndon (Ryan O'Neal) and the Chevalier de Balibari (James Magee) at the roulette table. © Warner Bros. Entertainment Inc.
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Use of Resource Pools in VMware vSphere DRS Clusters
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Resource Pools are often misunderstood, disliked, and untrusted by vSphere Administrators who have been burned due to unexpected results of improperly configured resource pools. This white paper examines several scenarios based on actual customer resource pool implementations. Some scenarios describe examples of poorly configured pools. Other scenarios describe examples of resource pools that were well-configured to obtain the desired result. We will also briefly examine how Shares, Limits, and Reservations settings on a resource pool are applied.
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Nearly 8,300 people took shelter at Lee County provided facilities Sunday night as Hurricane Wilma approached.
The bulk spent the night at Germain Arena, which saw 5,110 come in from the elements. Bonita Springs YMCA, the first shelter in the extreme southern end of the county, had about 350 people this morning.
Many of the shelters were forced to revert to generator power after electricity was knocked out throughout the county. Germain had a few flickers before losing power for good before 7 this morning. Reports from Dunbar High School in Fort Myers and Diplomat Elementary School in Cape Coral suggest they too had to switch over to generators.
Nearly 300 people were checked into the county's special needs shelter.


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Distracted driver causes Route 103 crashDecember 29,2012ROCKINGHAM A Sunderland, Mass., man adjusting his rear windshield wiper caused a two-car crash on Route 103 on Thursday, state police said.
Police said Niclas Jansson, 21, drove off the road and spun into the southbound lane where he hit Barbara Miles, 69, of Bristol. Both cars sustained severe damage and were towed from the scene.
Jansson was issued two tickets for failing to stay in his lane and driving on bald rear tires.MORE IN This Just InTODAY'S WEATHER MINUTE: Soil beneath Greenland ice sheet predates dawn of mankind, Hitch faces true Hollawood problem head-on, Mark Twain on school boards, all in today's minute. 0Rutland Herald content editor Rich Alcott shares local weather information and easily digestible... Full StoryStaff Report Full StoryStaff Report Full Story
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The city of Tempe is holding a public meeting to talk with residents, neighbors and businesses about a project to improve pedestrian and bicycle facilities while enhancing the streetscape on Broadway Road between Mill Avenue and Rural Road. The project is funded with $2.7 million in federal grant money.
The meeting will be held Feb. 25 from 6 to 7:30 p.m. at Community Christian Church, 1701 S. College Ave.
Discussion at the meeting will include:
• Presentation of draft design concepts
• Review and solicitation of comments on the design concepts
• Updating the public about the project process and timeline
The project will make the street more user-friendly, multi-modal and sustainable. It will include bicycle and pedestrian enhancements, additional crosswalk opportunities, ADA improvements and landscaping. The project is intended to promote neighborhood stability, sustainable business and development efforts while continuing Tempe's commitment to alternative modes of transportation.
Beginning Feb. 25, comment online about the project and view the design concepts at www.tempe.gov/broadwayroad through April 1.
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We welcome you with all our heart at Liquid Printer. So what do we do, how do we do it, and why should you come to us? Hold your horses because you will get all the answers soon, just stay with us for some-time and we can assure you your stay will become permanent. We won't keep you bored with stories; we are specialized people who can handle all kinds of packaging and printing issues for you. Packaging solution runs in our blood and our entire team is quite serious about their work. We are a tough competitor and strive to stand on the very top amongst the packaging solutions providers.
Whether you want to pack your sweet bakery items or candies, or you want something out of the way for your puffs, whether you want a delicate box for your cosmetic products or you want something tough for shipment purpose we have got all kinds of boxes for you. And don't think this is the end, you as a customer can not only choose from our pre-paid options but you can get any box totally customized too! Your wish is our command so tell us what you want and leave the rest to the experts to manage. Material, color, dimensions, designs, shapes and graphics get anything as per your desire.


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NOTE: The 1,138 federal rights noted here are the rights that are granted to American couples who are united in civil marriage. These rights are not given to people who are not married/cannot marry, to people who are united in Civil Unions, or to people who are in Registered Domestic Partnerships. This page refers to the federal rights that were unavailable to legally married same-gender couples prior to the Supreme Court of the United States ruling on 26 June 2013 in the DOMA case, United States v. Windsor. These federal rights are still unavailable to the majority of same-gender couples in the 33 states where marriage equality does not exist - unless those couples travel to another state that recognizes marriage equality in order to marry.
Keep getting the feeling that you are missing something?
What's in a Number? (Lambda Legal)
In 1997, the General Accounting Office of the Federal Government compiled a list of 1,049 rights and benefits which were related to civil marriage. In 2004 they did an update covering changes that had been made between 1996 and 2003 and found there are a total of 1,138 federal rights, benefits and privileges connected to marital status. The list includes thirteen categories of rights and benefits, including:
- Social Security and Related Programs, Housing, and Food Stamps
- Veterans' Benefits
- Taxation
- Federal Civilian and Military Service Benefits
- Employment Benefits and Related Laws
- Immigration, Naturalization, and Aliens
- Trade, Commerce, and Intellectual Property
- Financial Disclosure and Conflict of Interest
Please note: if you are viewing the PDF's below using Mozilla Firefox, the documents may not display properly online - however, if you download the documents, you can open and view them offline. We hope Mozilla will be able to resolve this problem.
1. Click here to view/download the 1997 GAO Report on American rights, benefits, and privileges contingent on marital status.
2. Click here to view/download the 2004 GAO Report regarding statutory changes made from 1996-2003 which resulted in a total of 1,138 federal rights, benefits, and privileges based on marital status.


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"The New Orleans Police Department's Homicide Division is investigating the fatal shooting of a 25-year-old man. The shooting occurred this morning around 2:55 A.M., on the Interstate 10 West @ Metairie Road," Officer Frank Robertson said in a news release. "When officers arrived they found the two male victims suffering from gunshot wounds to their bodies inside of a Silver Nissan Maxima."
Robertson says paramedics responded along with police officers.
"Both men were transported to the hospital where the 25-year-old passenger later died while the 23-year-old driver is listed in stable condition," he said.
Detectives are working to figure out what happened and who did it.
"A dark colored vehicle was observed fleeing towards the westbound North Causeway Boulevard exit," according to Robertson. "Currently, investigators are in the process of gathering evidence and information to identify the person(s) involved in this incident, as well as a motive."
The westbound lanes on the I-10 were closed at Metairie Road for a couple of hours before dawn.


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Eyelet Wrap-Around Bed Skirt
Eyelet wrap-around bed skirt and coordinating pillow sham instantly "dress up" a bed without having to lift or move your mattress or box spring! Elasticized bed skirt wraps around the outside of your bed, creating a classic dust ruffle effect. Eyelet trimmed pillow sham fits standard pillows. Both are made of easy-care machine washable poly/cotton. Imported. Available in White or Beige.
$9.95 – $34.95
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Stay Informed|News and Events| Literature | Video |Partner Log In|Search
THE EDGE parking structure luminaires feature an optional bi-level sensor that can yield 80% energy savings while maintaining 50% lumen output at half-power operation.
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My husband and I are starting BfL next Monday (09/26/11)-- anybody else in? We're in the Seattle area and used to be pretty fit (he's athletic, I'm stubborn), but life and health issues got in our way. But no more! I am so tired of having only one darn pair of jeans-- I'm serious. I refuse to go shopping for more, thinking that if I buy multiple pairs of "fat pants" they will fast become just "pants." Know what I mean?
Game face, everybody, game face. Let's do this!!!
My husband and I are also planning on starting 9/26. We grew up in Eugene, OR, not too far from you. We are now in AZ, had to get outta the rain.
Would love to have support of others!!
I'm starting 9/26 too! Baby boy turned six months old today, and it's time for me to get it back together! :)
Hello there, I too have signed up to start 26/9 (tomorrow). I'm in Australia and our December is summer here, and I want to be confident & toned in swimmers, not all covered up.
My time starts now:-)
oh and my little bubs turns 6 months in a few days. I'm doing this before he is running around me:-)
Hey guys!! I'm starting tomorrow too! Excited for the end result in 12 weeks, but slightly scared of the DOMS that is gonna plague me over the next week or two!! I'm in the UK so we don't have the BFL challenge over here, but hopefully results will show on my wedding and honeymoon pics in December!! How are you guys all doing your diet? Are you using supplements or just dong it with food? Let's make this a really successful 12 weeks for us all!! xx
OK....I am probably old enough to be "mom" to most of you (in my 50's)...but I am in. I am starting tomorrow but my BIGGEST hurdle is taking a before photo. I want to whine and cry....do I have to???? Gonna do it, though.
I am with you - I turn 50 on October 12. I did BFL several times in 2002-2006 and got down to my goal weight of 135. Then over the past 5 years, fell off the wagon and gues what ... I am back to where I started back when I turned 40. I'm dissappointed but committed. ready to start tomorrow. I need this forum to help push me. HELP!
BTW, my before photo taken today - I cried my eyes out. How did this happen!?
Oh, I cringed a little at my before photo, too, but I just imagine that I look a whole lot like the Venus of Willendorf (that prehistoric fertility sculpture) or a Paul Reubens painting, and I feel better. I don't beat myself up, because it's that stinking thinking that makes me want to comfort myself with food.
Count me in! Have a great first day eveyone!
Eat well, be strong & live life to the fullest!
starting myself on the 26th cant wait best of luck everybody roll on christmas
I am starting my second challenge on 9/26
I am going to start on 9/26 also. I want to use food instead of the supplements. anyone else doing this.
I'm in!
I started Thursday! Was just the most opportune time and didn't want to give myself an excuse to splurge one more day!
I guess this will be my group! :)
I have completed one BFL challenge before, pretty successfully. I have since failed to complete more challenges - too many excuses and a broken ankle in the way. I've since gained some of the weight back and I'm ready to go for it allll the way again.
© Abbott Laboratories,2013


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Hostal Casa La Asunción Reviews
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The rating percentage is calculated from customers who booked within the last 12 months.
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Expensive compared to all the other places close by! Weird smell in the room.. The "flat screen tv" is smaler then my ipad..
- Novice Nomad
- Anonymous
- Sweden
- Couple, 18-24
- (5 reviews)
Nice place with a good location in Antigua. Decent room with good beds. WiFi connection should be improved as the signal was very poor in almost the entire hostel. Also we asked to get our floor cleaned as it was a lot of sand on it, but after cleaning the room it was still a lot of sand on the floor. Due to this we gave the hostel a poorer score on the cleanliness.
- Novice Nomad
- Anonymous
- Norway
- Mixed Group, 18-24
- (6 reviews)
A nice place to stay (especially if you want a pick-up from GUA airport), incredibly hospitable host, good breakfast.
- Novice Nomad
- Anonymous
- Poland
- Mixed Group, 25-30
- (2 reviews)
I cannot stress enough how much of a wonderful stay we had. The staff were attentive and lovely from the minute we arrived, even bringing up a tray of coffee free of charge when we first arrived and were exhausted from travelling. The house keeper attended to our every need, and every morning she made a delicious full breakfast. Generally, if you want a lovely, friendly and safe stay in Antigua which is also VERY good value I would highly recommend Casa La Asuncion.
- Novice Nomad
- Anonymous
- England
- Female, 18-24
- (1 review)
The owner, Edgar, is an incredibly friendly person and has been very hospitable throughout my stay at his hostel. The hostel only has four rooms and it has a very quiet feel to the place. This is the only hostel that I know that has free transportation from the Guatemala City airport (La Aurora), and for the price which also includes breakfast, it is a fantastic place to stay. It is only a 5min walk to the Santa Catalina arch, and I would consider this hostel as the outskirts of the downtown.
- Novice Nomad
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- Canada
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- (5 reviews)


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The Economic Lives of Seventeenth-Century Italian Painters
March 18 - 19, 2005
During the past two decades, art historians increasingly have recognized the importance of economic factors in making, selling, and displaying art. This colloquium gathered a group of art historians of seventeenth-century Italy who were working together to document and explore this topic. Participants discussed the importance of such research and what it can tell us about art making and about the community and social life of artists, as well as the formation of taste in the period. This colloquium was convened by Richard E. Spear, distinguished visiting professor, University of Maryland, and Philip Sohm, professor of art history, University of Toronto.
Participants included: Renata Ago (University of Rome, La Sapienza, Rome, Italy), Elena Fumagalli (University of Naples II, Naples, Italy), Peter Lukehart (associate dean, Center for Advanced Study in the Visual Arts (CASVA), National Gallery of Art), Christopher Marshall (University of Melbourne, Parkville, Victoria, Austrialia), Rafaella Morselli (University of Teramo, Teramo, Italy).


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PHILADELPHIA — His life has already been one of amazing accomplishment on and off the court.
So it's a thrill to meet him.
I don't get the opportunity often to talk to someone who is almost my age and still playing professional basketball, with plans following retirement to make motion pictures.
How inspiring to know it's never too late in life; Steve Nash is now considered the savior to pull the Lakers out of a nose dive.
Putting it that way, Nash says, "Hey, if I was in your shoes I know I wouldn't want to bet the ranch on this guy either. But in my shoes, I still feel incredibly optimistic and inspired."
Nice speech. But didn't your brother Martin play professional soccer? Your younger brother? How old was he when he called it quits?
"Thirty-five," says Nash, who will be 39 in February.
"I know at some point my game has got to go, and my game is getting into gaps. And if I can't get there anymore…" says Nash, his voice dropping off, which is certainly a lot better than the old guy nodding off.
"I've got a lot to prove," says Nash, which is kind of funny to hear knowing the old-timer has already been acknowledged twice as the game's MVP.
"I played basketball in October for the first time since April. I trained my butt off all summer, but I didn't play basketball because I wanted to be fresh mentally. Now I've got six weeks of inactivity to overcome and I'm going to be 39."
Did I also mention the Lakers' top shortcoming is defense, and their savior can't play a lick of it?
Twenty years ago, his college coach was calling him the worst defensive player he had ever seen, and that was when he still had life in his legs.
"I'm not a great defender," says Nash, by his very nature not the defensive sort. "Whatever I say, I'm never going to overcome the reputation."
We're sitting together in the lobby of the Four Seasons hotel here. Nash has just completed a two-hour-plus workout. He's been running full speed for a few days now, he says, while quick to point out, "as full speed as I can go."
He says there's still a lot of discomfort in his injured leg. "But I would be extremely disappointed if I wasn't playing in the next week or two.
"Right now I just feel like luggage and they are carrying me around with them."
When he returns, the Lakers' savior will once again lie on his back when not playing.
He mentions some long word I can't spell, and explains it's a condition in which his back stiffens if he sits on the bench.
So he lies on his back, he says, more precautionary than anything, while dismissing the notion his body is shot.
I have to ask him what number he will be wearing when he returns because I missed his cameo appearance early on as a Laker.


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10-14-2005 Menu Development
09-14-2005 Menu Development
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07-14-2005 Menu Development
What's New
Obamacare has taken effect, but many institutions and contractors are still evaluating its impact.
Industry News & OpinionView All
Shabazz Napier said he sometimes goes to bed "starving" because he can't afford food, according to an April 8 Washington Post article. What do you think?
Managing Your BusinessView All
UNC Healthcare's two-year-old Restaurant Delivery program has made an encore performance at the recently acquired High Point Regional Hospital, in High Point, N.C.
Ideas & InnovationView All


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YORK COUNTY, S.C. -- A woman accused of murdering her boyfriend and former York mayor Melvin Roberts has been found guilty.
A 12 person jury unanimously reached the verdict in the trial of Julia Phillips.
Jurors deliberated for about four hours.
Roberts was strangled and found lying in his driveway on February 4, 2010. Phillips was inside a car with duct tape around her ankle and her neck after she told police she pulled it away.
York County Solicitor Kris Hodge told jurors during the trial that Phillips played a part in Roberts' death because she feared that the 79-year-old businessman was about to end their relationship and cut off Phillips financially.
Phillips was sentenced to life in prison.


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Costume Contest
For one night only, step out of your everyday life and into the alter-ego of your choosing...free to engage in mischief, escapades, and what-have-you with nearly 2,000 of your new best friends. Fueled by the burning hot beats of Seattle's best party band, our renowned DJ will pull you full-throttle into the night as you give yourself over to nocturnal sights and delights that will snatch your breath away.
Brand X brings the superstars of the best bands together — Hit Explosion, Coolade and the others come together for a special performance that will rock the house all night long. The party never stops with the best of the Northwests'100 Proof Party!
View Band's website
DJ Funkdaddy is one of the hottest deejays and producers on the left coast, receiving numerous awards, and featured on movie and television soundtracks. He has also been the star deejay for Russell Simmons and Kimora Lee's Phat Farm fashion show and has travelled to Las Vegas to perform with 2 Short.
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Salted Pumpkin Caramels
Author Notes: I recently made the fetching brown butter pumpkin layer cake featured on the cover of the latest issue of Fine Cooking. That batter just cried out to be sampled. It tasted as I imagined pumpkin caramels would. Seeing as serving raw cake batter is frowned upon these days, I had to come up with a safer alternative to this wonderful taste profile. - cheese1227 - cheese1227
Food52 Review: Cheese1227's caramels really evoke the essence of fall, and her approach is elegant not heavy-handed. The earthiness of pumpkin, softened with cream, permeates each chewy bite, followed by a whisper of spice, and the delicate crunch of fleur de sel is a clever detail, offsetting the sweetness of the candy. The toasted pepitas are addictive even on their own (make sure to save some for the bottom of the baking dish!); they give each of the finished caramels a beautifully lacquered, dusty green cap. - A&M - A&M
Makes 64, 1-inch caramels
- 2/3 cup unsalted pepitas
- 1 1/2 cups heavy cream
- 2/3 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 2 cups white sugar
- 1/2 cups light corn syrup
- 1/3 cup good maple syrup
- 1/4 cup of water
- 4 tablespoons unsalted butter, cut in chunks
- 1 teaspoon lemon juice
- 3/4 teaspoon fleur de sel
- Dry toast the pepitas in a skillet until they start to pop.
- Line the bottom and the sides of an 8-in square glass pan with parchment. Butter the parchment on the sides of the pan. Evenly spread out the toasted pepitos on the bottom of the pan, on top of the parchment.
- In a saucepan, combine heavy cream, pumpkin puree and spices. Get this mixture quite warm, but not boiling. Set aside.
- In a second heavy bottomed pan, with sides at least 4 inches high, combine the sugar, both syrups and water. Stir until the sugars are melted, Then let it boil until it reaches 244 degrees (the soft ball point on a candy thermometer). Then very carefully add the cream and pumpkin mixture, and slowly bring this mixture to 240 degrees as registered on a on a candy thermometer. This can take awhile -- like 30 minutes -- but don't leave the kitchen, watch it carefully and stir it more frequently once it hits 230 degrees to keep it from burning at the bottom of the pan.
- As soon as it reaches the 240, pull it off the heat and stir in the butter and lemon juice. Stir vigorously so that butter is fully incorporated.
- Pour the mixture into the prepared pan. Let cool 30 minutes and sprinkle the salt over the top. Let the caramels fully set (at least 2 hours) before using a hot knife to cut them into 1-inch squares and wrapping them individually in waxed paper.
- Your Best Halloween Treat Contest Winner!
Comments (349) Questions (11)
about 1 month ago Affie Marko
Wow! This looks fantastic. Trying it today!
3 months ago ♔ Anonymous ♔
4 months ago Tracey Wade
I made these last year and ended up with some very nice sauce. I tried again this year - and got beautiful caramel. I bought a digital thermometer and stirred for 45 minutes (wine in other hand, it was quite relaxing) until the thermometer read 242. I love caramel and am excited to have made my first batch. This one recipe needs its own blog! Thank you.
4 months ago christine p
I just made these last night and they are amazing! Great recipe! I removed the mixture from the heat as soon as it hit 240 F and had no problems producing a chewy caramel. I will say, however, that they aren't quite as smooth as I had expected--they are almost on the fudgey side. But still, wonderful caramels!
5 months ago liz cunningham
I refuse to use corn syrup, has anyone tried agave syrup instead?
5 months ago cheese1227
I have not tested them with agave. But I have tested them with Lyle's Golden syrup as the suspended sugar agent and they've worked well.
5 months ago Layla Corcoran
Has anyone ever made these with coconut sugar? It spikes your blood sugar less and tastes just plain better. But it comes in little chunks, not granulated. Does that matter for making caramels?
5 months ago cheese1227
I"ve not worked with coconut sugar before so I can't give any educated advice.
5 months ago chez cherie
i canNOT figure out what is going on. i have made this recipe four times, always using the same brands of ingredients (sugar, pumpkin, butter, pumpkin, et al) and the same candy thermometer. twice they have come out lusciously chewy--perfect caramel texture. the other two times, hard as rocks. beyond toothbreaking toffee stage. i really wanted to take these to a thanksgiving dinner this week, and don't have time to cook them again. the pepitas and salt are already on them. any ideas on how to salvage?
6 months ago ScrubbedFace
What did I do wrong? They turned out grainy like brown sugar fudge not like soft, chewy caramels. I've made these caramels for Halloween for the past two years and they've been perfect. I used a candy thermometer and always noticed it took a long time to come to 240 after adding the cream mixture for me (like over 45 mins). I might have kept it a bit longer at that temp on the heat when I was stirring in the butter and lemon. Would going over 240 make the caramels grainy? When I was pouring in the pan, i noticed maybe a hot-spot in the middle that continued to bubble in the pan, surrounded by shinier caramel (now I think most of the mixture became crystallized). Thanks!
6 months ago Anita
Check step 5 again. You must take the mixture off the heat and then add butter. I think you over cooked the caramel.
6 months ago Maria Mooers-Putzer
I've made this twice using fresh pumpkin at high altitude (Salt Lake City) - it firms up nice at 240 and my family (in the much flatter Midwest) has always cooked caramels to around 240/238. They did soften up a little at a party under hot lights but were no where near sauce.
6 months ago Patty Schwegmann
Thank you for the advice, I'll try that next time!
6 months ago Carla Benzan
Great recipe! I've been looking forward to trying to make these all year and I was not disappointed.
I am keeping them in the fridge so that hopefully they will keep longer. Also, they are extra firm in the fridge. When kept at room temperature they take on the consistency of a soft caramel that still holds its shape nicely.
They are very sweet (as caramels tend to be). The pumpkin-spice flavours are subtle and a delicious seasonal addition. My partner who hates pumpkin pie loved these so it's not too overpowering. I used cinnamon, ginger and fresh ground nutmeg instead of prebought spice mix. Like others I added a bit of extra sea salt on the top. I really love the toasty crunch of the 'popped' pumpkin seeds on the bottom - I'll probably add even more next time. Make sure they pop and get toasty for a great flavour and crunch!
Regarding the problems with cooking times/firmness of the candy: I don't have a candy thermometer so I use a water to check for done-ness by the 'softball' stage. It does take awhile for the caramel to reach the softball stage after the pumpkin is added, but if you are patient it does happen!
PS I put the trays in the fridge overnight and then punched out circle shapes with the lid of a spice jar to form little circle shapes. Very pretty and impressive addition to a pumpkin carving evening with friends!
6 months ago cheese1227
Love the cut out idea! Than you for sharing that and for the verification that the soft ball method works well for these. I plan to make my first batch of these for the season tomorrow.
6 months ago Patty Schwegmann
I made these recently and loved the flavor, big hit!!! They had a nice consistency when they first set up, but then changed from being chewy to crystallized within a day. Never had this happen with caramels before, any ideas?
6 months ago cheese1227
That sounds like the classic sugar in the mix issue. Try brushing the sides of the pan down with some water and a pastry brush once you've stirred the mixture initially but before you bring it up to temp the first time. Making sure all the sugar crystals in the pan have melted prevents crystallization further down the line.
6 months ago Sandy
Found this recipe over at thetarttart.com via Pinterest.
I just took my first bite... oo'la'la! They turned out perfect. Love the crunchy pumpkin seed & salt combo. Was my first attempt at caramels. I'll be making these again.
6 months ago cheese1227
So pleased they worked as advertised for you!
6 months ago Tiffany
Made these yesterday, and they are wonderful. Had a piece with my coffee this morning and it was heaven! I was wondering what the shelf life would be?
6 months ago cheese1227
I have had these caramels stay for a month, wrapped individually in waxed in a glass jar for several weeks.
6 months ago Esther Heimberg
So, all you foodies out there, before I try and tweek the recipe I'll take a survey, since onece in many lifetimes Hannukah and Thanksgiving fall during the same time and I saw a recipe for Pecan Pie Rugela, which then reminded me of a recipe for a sweet potato pie with a pecan pie topping which led me to think of a sweet potato- pecan salted carmel after looking at this (so if you've followed my if-you-give-a mouse-a-caramel logic) what's your thought on a sweet potato pecan salted
caramel? Just subbing out mashed sweet potato for the pumpkin and toasted pecans for the pepitas?
6 months ago Shelly Shalomhandiworkgifts
Hi Esther Heimberg, I bought the items needed to make the above caramel, I will do this SOON, hopefully this week yet. I will post my results here. Anyway, you like Sweet Potato...IF somebody likes sweet Potato, I would not see why you could not make the trade and use it. I am not much help as I just don't care for the flavor of Sweet Potato. I don't know why, it is a generally good flavor overall, but for ME, I don't know...I just never have taken to it. I however LOVE RUGELA!!! Was Raised up on it and it brings a smile to my face just thinking about it. Hannakah is one of my FAVORITE Holidays, and even tho my Kids are raised, I still send them Gifts for Hannukah. Fun Fun!!!! SHALOM :-)....so, as far as MY VOTE....I vote for the PECAN PIE RUGELA, over the Sweet Potato Pie with a Pecan Pie Topping....just my vote, one of many I hope ;-)
6 months ago cheese1227
Sweet potato has less water than pumpkin so I might use a little more cream. But I'd love to hear of the results.
7 months ago Debbie
I had high hopes for this recipe. I have made caramels before many times, and always cook mine to 260F. So I was a bit apprehensive to try this given they are only cooked to 240F. But I decided to try the recipe as written since I happened to have pumpkin seeds on hand. Well, the flavor is terrific. But it will have to be used as a sauce.
6 months ago cheese1227
Sorry they did not work for you. I have no issues with the temps here on the East Coast.
7 months ago Shelly Shalomhandiworkgifts
I would have to say Cheese1227 that even at 245 would be the LOWEST you could go for making soft (VERY SOFT) caramels, but for me, 248 is the magic number (and up to 252 on the far side of the moon). Also, for me I notice if I use fruit, any fruit, I tend to have to cook my caramels longer as their is more liquid in the fruit that needs to boil out to bring it to proper temp. With different ingredients added, it can change what the final temp of the caramel according to how much water/liquid. On a general rule, the more cream you add, the softer the final caramel will be. Less cream, a firmer caramel. Its true, it is NOT always about temperature. I DO believe that in the Kitchen for cooking Candy, one must COOK like a Grandma, and THINK like a Scientist. I watch for MANY factors when doing caramel. One, if it smells like its burning, IT IS. If you do the water test (like Grandma Does) and you get a nice firm ball, no matter what the temperature is, more than likely the caramel is done. On the other hand, I have had it go to proper temperature, depending on my own created recipe and varied ingredients, I have had it go to 248 and NOT even be close to being done. I always do the water test. And its a good thing too that I do both the temp reading and the granny water test. But I will say this...Some things are just not going to change. For an example, 212 is the boiling point for water, its just NOT going to boil at 112, no mater where you live in the world. I am NOT trying to insult you, as a matter of fact I am really trying to find out just what happened with you caramel to have it come out looking SO FIRM at a mere 240. I am NOT calling you a liar, their could of been all kinds of factors to give you that reading. Maybe your thermometer is not calibrated right. I suspect this as their are MANY who would testify to the fact that 240 is way to low. Try doing the TEST where you place your thermometer into cold water, then bring it to a boil. Check to see when it boils. You should be reading 212 for simple boiled water. I DO make caramel all the time, this is true, but I have NOT made your Caramel. So, I do know in about a week, I will actually make YOUR caramel and post my results here. It DOES look like a Grand Recipe indeed and from the reviews, very yummy. I myself have my OWN pumpkin Caramel that I make, but for this post and for trying something NEW, I will indeed make your caramel in the next week. Long story short I was in an accident last year, so I am limited to what I can do. Now I do ALL my cooking with great amounts of help, or, I give instructions to somebody, like my husband, and he cooks per my instructions. We make caramel every single week, and lots of it too. I look forward to getting back with you on my cooking review hopefully within the next week. SMILES, Shelly
7 months ago cheese1227
I look forward to hearing of your test results of these caramels.
6 months ago Esther Heimberg
So after reading all that you wrote and considering the results of others I used both the thermometer and the water test. My thermometer is not easy to read for the in-between numbers and since 248-252 was mentioned I split the difference and went to 250 for the temperature after the addition of the cream and pumpkin. I did double the recipe if that matters in anything, I suspect it affects the cooking time as the surface area allows for only so much evaporation of water unless I used a wider pot. The caramels are a bit on the hard side initially, but when warmed by my mouth soften up enough to be enjoyed while eating and are quite tasty. So, my question is, what is the (theoretical) effect on firmness of the TWO times the mixture must be brought up to a certain temperature? Once before the addition of the pumpkin/cream and once after? Also, since it took so long to bring the whole thing up to temperature why add the water as it seems that the purpose of boiling the mixture is to increase it's boiling point by increasing the concentration and leaving out the water would shorten the time.
6 months ago cheese1227
I don't double the batch. I make it in the same pan every time. I don't sell these, so having 64 around is always plenty for me.
6 months ago cheese1227
I add the water because this is a site for home cooks and adding water to the caramel helps, in my opinion, ease the process or (or the anxiety about) making caramel than just melting the sugar straight away.
7 months ago Shelly Shalomhandiworkgifts
I am a Professional Caramel Maker...240 for a Temp is way to low. I cook like a Grandma, but Think like a Scientist. I would be highly surprised to find out that the picture provided was made using the temp. of 240. That looks like a perfect formed Caramel, not to chewy, not to soft. To get that, its going to be closer to 248-252. I have made more caramels in my life than most people ever have, so, if you are reading this and you want to make this recipe, as is, you will get closer to something of a thick goo, great on ice-cream, not great for caramels used for gifts giving and such. Just my 2 cents worth ;-)
7 months ago cheese1227
Thanks for your professional commentary, Shelly. Now you have me wondering why these work at 240?! I am wondering if it is the addition of the pumpkin?
3 months ago L Kaylor
I agree 248-250 is my magic no. for caramels! I think people have to check the accuracy of their thermometers, they do go bad over time.
7 months ago david patrick
what an inspiration, didn't have pumpkin but i had a cooked pineapple and habinero sauce that i had left over (left over because it was too spicy for my meek guest) pretty much sautéed fresh pineapple a little butter and a whole habernero. I substituted pineapple habernero for pumpkin. I added a little cocoanut extract but it didn't come through (used just a quarter of a teaspoon, could have used more). Anyway, I can't believe how beautiful the caramel came out. strong pineapple flavor with heat at the end. Thank you for inspiring me. Serving it to night with a side of cocoanut sorbet. Can't wait to have other left overs to inspire me.
7 months ago enthous
These are a wonderful change of pace. I make traditional caramels by the dozen every Christmas, and enjoyed these, although they seem sweeter to me than regular caramels, I'm not sure why. I think the pumpkin and spices seem to enhance the sweetness. I added more salt because the 3/4 tsp didn't cover them well, but I still wish there was more. I might used salted pepitas next time. I almost didn't use the pepitas, thinking they'd be a distraction, but they're lovely and I wish there were more. It was difficult to pour the hot candy from my heavy pan without moving them, so I have some that have no pepitas, and some with a lot more. Oh well. Maybe my candy thermometer is off, but mine were not quite as dark as the picture, but I don't like hard caramels and they were nice and soft. Refrigerated them to cut them, but once cut, they're fine at room temp. The estimate of 30 min to get to 240 degrees was low, it took a lot longer. I finally cranked up the heat and that did it, and didn't have any scorching, so I was probably being too careful with the heat. Yum.
6 months ago Esther Heimberg
I salted on the pepita side and the exposed side because of your comment. I think to add salt to the one side would not be a good idea but using salted pepitas or sprinkling some sea salt on the pepitas is better!


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Caring for Someone Sick at Home
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Coughing can help clear out mucous and congestion from your lungs. Yet, dry coughs when there is no mucous can make your airways, throat, or chest sore. Treating a dry cough can stop this sore feeling and also help you get rest.
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- Set up a humidifier. That's a machine that puts tiny drops of water (moisture) into the air. This extra moisture can make it easier for the sick person to breathe.
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Embedded Profiler is low-overhead C++ profiler based on automatic instrumentation of functions done by the compiler (GCC, MinGW, or MSVC). Profiling can be done either automatically or manually. Automatic profiling generates a complete call tree and needs no modification of code. Manual profiling requires using the EProfiler API to specify the parts of code to be profiled. The resulting log can be opened in Performance Analyzer, a GUI application with several views designed for comfortable log analysis.
A simple but powerful tool for generating data-bound grid control.
A multi-core programming framework.


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If you are collecting social security benefits and are contemplating filing bankruptcy, this post is a must read!
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Welcome to Deloitte's Tax thought leadership library. The material contained in this area provides forward-looking perspectives on today's most pressing cross-border business issues. We don't just look at the landscape, we offer commentary to help you make decisions that will better serve your business.
Explore the latest reports below and check back frequently for new content.


text:
Players of HC Vítkovice Will Commence Production of New Radegast Gloomy Bitter Beer
5 December 2012
December 4, 2012, Ostrava – Pub Assen in Ostrava-Zábřeh will be the place where players of HC Vítkovice Steel officially commence the drafting of the new Radegast Gloomy Bitter beer. On Wednesday, December 5, at 6:00 pm, Michal Barinka, Roman Szturc and Ondřej Roman will take turns behind the tap. Fans can look forward to face-to-face meetings with players and autograph signings.
Radegast Gloomy Bitter is the first semi-dark beer ever produced by the brewery. It has the noticeably bitter taste so typical of all Radegast beers. Thanks to a unique combination of malts and bigger portions of hops, it has an unmistakable full taste and amber colour. The new beer will be available on tap in hundreds of pubs around the entire Moravia Region and bottled in stores.
Players of HC Vítkovice Steel will take care of the first batches of the new beer in Ostrava. "Radegast is a long-time supporter of Moravian hockey clubs, and just a few weeks ago it became the official beer brand of Tipsport Extra League. That is why we have invited the hockey stars to introduce our new beer. I am convinced that fans will use the opportunity to meet with the players and to enjoy this new delicacy from our brewmasters," marketing manager of Plzeňský Prazdroj Karel Kraus said, inviting all fans of the Vítkovice club.
Notes for editors:
- One of the most modern of Czech breweries, Radegast has produced beer since 1970.
- Radegast brewery has been a part of the Plzeňský Prazdroj company since 1999.
- With its total sales of nearly 9.9 million hectolitres during the calendar year of 2011 (including licensed productions abroad) and with its export to more than 50 countries worldwide, Plzeňský Prazdroj Inc. is the preeminent beer producer in the region and the biggest exporter of Czech beer.
- Plzeňský Prazdroj Inc. is the member of SABMiller plc. group. Pilsner Urquell is the international flagship brand of the SABMiller brand portfolio
- SABMiller plc. is one of the world's biggest beer brewing companies, with beer brewing activities or distribution in more than 60 countries across six continents. SABMiller portfolio includes important international brands such as Grolsch, Miller Genuine Draft, Peroni Nastro Azzurro, and Pilsner Urquell, as well as almost 200 successful regional and national brands.
Jiří Mareček
Press contact
Phone: +420 724 617 219
This SABMiller subsidiary news release has been translated from its local market language to English language for publication on www.sabmiller.com. We have attempted to provide an accurate translation of the original material but due to the difficulties of translation slight differences may exist.
Note, the news release was first published in its local market on 4th December 2012.


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Well since they are just quick sketches i couldn't decide would this be even worth mentioning to you but what the heck it cant hurt ......................right
First pic: the arm furthest to us seems thinner then it should be, also the palm on the said arm is bigger then the one on the other hand. Alo the both arms look short.
Second pic: Both arms too thin. Also it looks a little bit like she smashed the knee she was sitting on. ut i really like the pose. Reminds me of the little mermaid somehow.


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Moon Township, Pa. - The Central Michigan volleyball team split its two contests at the Duquense/Robert Morris Tournament Saturday, defeating Robert Morris in five sets before falling to Xavier in straight sets.
The Chippewas (2-4) started the day with a five-set victory over the host Colonials (0-5) - 25-20, 23-25, 23-25, 25-16, 15-9.
Sophomore Angelique White and junior Kaitlyn McIntyre led four players in double digit kills with 16 apiece, while senior Danielle Gotham had 15 and freshman Melissa Fuchs slammed home 10.
CMU came out firing and finished with a hitting percentage of .400 in the first set. A kill by Gotham pushed the lead to as much as seven, 16-9, and after the Colonials pulled within three, 23-20, White gave the Chippewas match point and an error on the Colonials gave CMU the win.
Despite dropping the next two sets, 25-23, the Chippewas were able to bounce back with a big 25-16 victory in set three by hitting .370 as a team. CMU led by as much as eight twice in the set, 19-11 and 22-14, before ultimately grabbing the nine-point set victory.
The momentum carried into the fifth and decisive set as White and McIntyre each put away four kills to lead the Chippewas to a 15-9 win.
McIntyre was named to the All-Tournament team for her efforts, finishing the weekend with 50 kills.
Xavier defeated CMU in straight sets - 25-18, 25-18, 25-14.
McIntyre led the way with nine kills, while senior Kely Maxwell had 26 assists and senior Jenna Coates 20 digs.
CMU is back in action next weekend at the Hofstra Tournament versus South Carolina Upstate, Princeton and Hofstra.


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Results 1-4of 4 Reviews
by Frenchy100
Monaco, Monaco
December 13, 2008
by Vicho
Leicester, United Kingdom
August 28, 2006
I had two hours before the interview so I decided to have a quick look around the town after ironing my clothes with the hotel provided iron. I could have even washed my hair as the hairdryer is also provided. Before leaving I found the lunch area, with little snacks and drinks all day long. I grabbed some water and ran to explore the city. It took me a while to explain to the polite black guy at the entrance that I wanted to walk to the St. Anthon's waterfalls. He knew nothing about them but managed to send me to the Mississippi river.
During my trip I was trying to picture what you would be like. Living in the same hotel-guess not higher then me as that would be the roof, so are you going to be horribly empty posh? I was really considering if I did want the job in that case as I need people with heart around me. I was questioning why I spent my whole life studying to get that high-among the people I don't like.But nothing catastrophic happened. You were the most wonderful person ever. You were young and smart, sensitive and intelligent and above all extremely professional. It would be a pleasure to work with you.After the interview I spent some time in the lunch area, meeting with couples then talking with a women and one selfish posh man - exactly the type of people to be expected here. I put on something normal, slide down with the lift-for the way down card is not required!
Knowing that I would have half day off, I needed to arrange staying in the hotel room one hour longer then regular check out time - till 1pm. A nice black guy in the reception had no problem with it and he even recommended me where to go out on such a silly day as Tuesday. At the end of the day, I met some normal people even here. The receptionist, the guy giving me directions and the cleaning lady, Maria Guadalupe-she had a really charming sincere smile when we talked to each other in Spanish. I think I could get used to this lifestyle, especially because of the pillows and the bed. This place had the best bed I have ever slept in and the pillows were just miraculous. I guess that's what the nearly 400 dollars a night is for.
From journal Dont You Miss IT!
July 8, 2006
by pitchypatchy
Oklahoma City, Oklahoma
October 18, 2000
From journal Playin' Hooky in the Twin Cities


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348 E 900 N, Bountiful, UT | Directions 8401040.898672 -111.873589
Mon. - Thu., Sun. 5am - 9pm;Fri. - Sat. 4:30am - 10pm
Most Delicious Chinese Cuisine I've Ever Had – I recently went to this restaurant with my boyfriend and his family and I immediately fell in love. Not only is the restaurant's decor and setting beautiful but the food is incredible! We shared several dishes and there wasn't one that I tried and didn't like. I highly recommend their crunchy-honey shrimp and the General Tsao chicken. Everything is good there - you can't go wrong! Best for big groups but great for any number.
Best Chinese – The ONLY good place in Utah to get good Chinese food. It's only a 15 minute drive from downtown Salt Lake City. Take out is not as good....
Local Fav, Different from other Chinese Places – The service is great, the Cashew Chicken is delish and you can count on a good time. Call ahead so you can walk in. Great for a date or family affair. The family style dishes are easy to share and enjoy.
Best Chinese in the state! – This place is the bomb! They have wonderful dishes to choose from. Try the lamb, wonderful! My husband and I go there all the time and we are never disappointed. I don't understand how some places can even be in business with this place around. They don't even compare. If you are worried about a long wait try going for a early dinner.
Are we talking about the same restaurant? – I don't know what happened to those that thought it was greasy or had way to much batter. The 5 taste shrimp, which is the best ever, has almost no batter at all, and I haven't had any two things that tast alike. Maybe the fact that you have to wait a long time is a clue that it is an exceptional restaurant. Restaurants have a hard time staying in business, this place has been in business for a long time and it remains very busy. I went to the Mandrin a week or so ago, and then to P F Changs this last weekend. They don't even compare. P F Chang was very run of the mill, except their lettus wraps are good, and the prices were much higher than the Mandrin. No we didn't have to wait very long, but I really felt it was a waste of money. Our children picked up the bill and I was so embarassed that they had to pay that kind of money for the quality that we got. If you call ahead at the Mandrin, you don't have to wait quite as long, but no matter what it is worth it. I have NEVER received cold food, the servers are very friendly and helpful. The owner may be Greek, but his cooks are authentic. Take a look at the over all recomendations and you'll see that, unless your taste buds are faulty, you will love this place.
I'm afraid this is the most over-rated, over-hyped resturant in the state – Ok... I understand that there are not a lot of dining options in Bountiful Utah and I appreciate the enthusiasm of the locals for one of the few in that community that is not a fast food chain. I'm sure that if you grew up in Bountiful you had many fond family memories of a place that served food that you were told was not only Chinese, but the best in the State.
The unfortunate reality is that this is not authentic Chinese food and it is not really very good food period. On top of the long wait, the service was slow, and some of our food was almost cold by the time it got to our table. The style of food they serve, overly battered and deep-fried with excessively sugary sauces to top, if particularly bad if not served hot. Lemon Chicken is not a difficult item make poorly by mine was surgery, bland, soggy mess of a meal. My wife's meal was about the same. The Mandarin cannot even get rice, a staple of southern Chinese dining, right. Ours was Minute-Rice quality that was almost impossible to eat with Chopsticks. The soup was bland; the tea was very low quality. The only compliment I can give the food at this place is that they avoid the excessive use of celery and carrots as fillers for their meal - a common fallacy of low-end American Chinese restaurants.
If you enjoy this place, enjoy it for what is - - a small community place with Hong Kong decor serving bland American Chinese dishes that grandma and your 3-year old won't complain about. However, let?s put an end myth that this place serves good Chinese food. The food is neither Chinese nor good.
best chinese in the U.S.A – I have lived all over the U.S.A. and I have NEVER EVER had Chinese as good as this. It is to die for. Get there early on the weekend (by 5:00) or you could end up waiting a very long time. If you have a group of 8 or more you can make a reservation. Try the General Tsaos chicken and the halibut. Actually there isn't an item on the menu I can't recommend. Go often and try them all.
come late for faster service – I work at the mandarin as a server, and I thought i'd give my recommendations for avoiding a line:
-Come on a tuesday. You won't find a line. If you do, I'll buy you a beer. deal?
-Come later on weekends. You'd be suprised how the line goes away around 9:00. usually. On weekdays there is almost never a wait after 8:30 or so.
- come with a group. the Mandarin takes reservations for 8 or more.
-Try calling half hour (or so) ahead to get your name on the list. Generally you can get it on for small parties.
of course, the mandarin doesnt really make people wait just for kicks and giggles, as a couple reviews here seem to suggest. and the Mandarin doesnt intentionally not seat patrons even when tables are available. Table availability doesnt always mean server availability, as anyone who has worked in a restaurant probably knows.
about Mandarin food: I ate there all my life and always got the same thing. This was the reason i didnt realize how good the food is. Ask the server for recommendations and try something new. Dont order sweet and sour pork. Dont order all sweet dishes. potentially-spicey dishes come medium by default, but the servers are being better trained to ask if the guest wants them Hot. medium is not hot enough if you like spicey food.
my favorite dishes: pork and eggplant with garlic, kung pao shrimp (medium spicey- i dont like hot food too much) satay noodle - add mushrooms-(yellowsquash, zuchini, chicken in a light barbaque sauce over pan fried noodles), tangy spicey lamb, and the good old mongolian beef.
the mandarin is popular because people like it. When someone is appearantly overhyping the mandarin, it would be a good idea to ask what dishes they are eating.
Wonderful Choice! – One of my favorite places to eat! The people are nice and the food is good. You have to wait if you don't get there early, but it's well worth it. You get more than your money's worth of food and the experience is simply wonderful. My favorite item is actually in the appetizers--Chicken Soon Emperial. Yum! Enjoy!!!
So Good! – I have been going to this place for 18 years. It never fails to please me. This is my all time favorite restaurant. I have never tasted better Wonton soup. I really doubt that anyone will be unhappy with their experience here.
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text:
We recently found that our database project at work goes from a 40-minute build and compile to about 20 minutes when we upgrade from the VS2010 (SQL 2008) database projects (with the old .dbproj files) to the new SQL Server Data Tools (SSDT) projects with the .sqlproj files, even though we're still deploying to SQL Server 2008 R2. So our goal immediately became:
Get the SSDT projects to compile with parameters from MSBuild
The problem is that with the new .sqlproj and the
SSDT\Microsoft.Data.Tools.Schema.SqlTasks.targets there's no built-in way to pass the database name or even a connection string when building the project via MSBuild — which is a critical part of our continuous integration builds. The project I'm working on these days has 7 or 8 teams working in up to twice that many branches, and all those branches need CI builds, every one of which deploys the database project and validates it. Since the branches change at least once a week, it's way too much work to run around modifying publish.xml files to change database names every time we create a new branch (which we need to do to avoid the builds deploying over the top of each other).
With the old .dbproj format, there was a SQLDeploy task called in the
TeamData\Microsoft.Data.Schema.SqlTasks.targets build target file which included a whole bunch of variables that could be overridden on the command line, so we could pass
TargetDatabase and
TargetConnectionString as MSBuild arguments, and then, to be able to compile the whole solution and still call the Deploy target, we added this to the project file:
<DBDeployOnBuild Condition="'$(DBDeployOnBuild)' == ''">False</DBDeployOnBuild>
<Target Name="AfterBuild">
<CallTarget Targets="Deploy" Condition="'$(DBDeployOnBuild)'=='True'" />
In our workflow, we redefine MSBuildArguments in the workflow, and now we can msbuild the whole solution and the database will be deployed:
MSBuildArguments & " /p:DBDeployOnBuild=True;TargetDatabase=""" & BuildDetail.BuildDefinition.Name & """;TargetConnectionString=..."
But that doesn't work with the new SSDT project type.
First of all, they don't deploy with all their dependencies, instead, they have to be published. It's basically the same thing, with a different name. But the SqlPublish task requires all the parameters to be in an xml file, and there's no build properties we can override, because the properties are hiding in that publish.xml file that doesn't get tokenized
I've spent the last couple of days figuring out a work around, so I figured I should blog it up here and help the next guy. The process is not simple. The bottom line is that I haven't found a way to get the SQLPublish task to take it's values from anywhere except a publish xml file, so the solution I came up with was to rewrite the publish file using the XDT transform tasks defined for Web.config transforms.
Web.Config Transforms, on random XML files
The cool thing is, there's actually a
ParameterizeTransformXml task which allows you to define your transform as a string in the build file.
<UsingTask TaskName="ParameterizeTransformXml" AssemblyFile="$(MSBuildExtensionsPath)\Microsoft\VisualStudio\v$(VisualStudioVersion)\Web\Microsoft.Web.Publishing.Tasks.dll" />
In web projects, that task is used to replace connection strings (to hide them in web packages), but we can use it to replace the database name in our publish.xml. In fact, I can actually add the same properties to the build that we used to have with the old project format (and which we'll define on the command-line, exactly the way we did before). We put some default properties for TargetDatabaseName and TargetConnectionString in our Debug.publish.xml and our CI.publish.xml and then we just replace them during the build.
It's a lot more complicated than what we had to do previously, partly because we need to define the
SqlPublishProfilePath for the Publish task, but we have to use
CallTarget to call the Publish target (not Deploy this time), which doesn't support passing properties, nor does the target you call inherit properties that are defined in your scope. This means we need to define the
SqlPublishProfilePath property in the
BeforePublish target which the publish target depends on (the "dependson" relationship inherits defined properties).
<Target Name="AfterBuild" Condition="'$(DBDeployOnBuild)'=='True'">
<CallTarget Targets="Publish" />
<Target Name="BeforePublish" Condition="('$(TargetDatabase)' != '' Or '$(TargetConnectionString)' != '') And Exists($(TransformOutputFile))">
But the real work is actually setting up the TransformPublishXml property with the right XML to replace the nodes with the properties from the command-line arguments, and then actually calling the task. Since we imported the task before, we just need a property group to define our variables with default values, and then a
BeforeBuild target to actually call the ParameterizeTransformXml:
<PropertyGroup Condition="'$(TargetDatabase)' != '' Or '$(TargetConnectionString)' != ''">
<DBDeployOnBuild Condition="'$(DBDeployOnBuild)' == ''">False</DBDeployOnBuild>
<TargetConnectionStringXml Condition="'$(TargetConnectionString)' != ''">
<TargetConnectionString xdt:Transform="Replace">$(TargetConnectionString)</TargetConnectionString>
<TargetDatabaseXml Condition="'$(TargetDatabase)' != ''">
<TargetDatabaseName xdt:Transform="Replace">$(TargetDatabase)</TargetDatabaseName>
<TransformPublishXml><?xml version="1.0"?>
<Project xmlns:xdt="http://schemas.microsoft.com/XML-Document-Transform" xmlns="http://schemas.microsoft.com/developer/msbuild/2003">
<TransformFile Condition="'$(SqlPublishProfilePath)' != ''">$(SqlPublishProfilePath)</TransformFile>
<TransformFile Condition="'$(SqlPublishProfilePath)' == ''">$(Configuration).publish.xml</TransformFile>
<TransformFile Condition="'$([System.IO.Path]::IsPathRooted($(TransformFile)))' == 'False'">$(MSBuildProjectDirectory)$(TransformFile)</TransformFile>
<!-- In order to do a transform, we HAVE to change the SqlPublishProfilePath-->
<BuildDefinitionName Condition="'$(BuildDefinitionName)' ==''">VSBuild</BuildDefinitionName>
<TransformStackTraceEnabled Condition="'$(TransformStackTraceEnabled)'==''">False</TransformStackTraceEnabled>
<UsingTask TaskName="ParameterizeTransformXml" AssemblyFile="$(MSBuildExtensionsPath)\Microsoft\VisualStudio\v$(VisualStudioVersion)\Web\Microsoft.Web.Publishing.Tasks.dll" />
<Target Name="BeforeBuild" Condition="('$(TargetDatabase)' != '' Or '$(TargetConnectionString)' != '')">
<Message Text="The Target Database: '$(TargetDatabase)' and Connection String: '$(TargetConnectionString)'" Importance="high" />
<!-- If TargetDatabase or TargetConnectionString is passed in
Then we use the tokenize transform to create a parameterized sql publish file-->
<Error Condition="!Exists($(TransformFile))" Text="The SqlPublish Profile '$(TransformFile)' does not exist, please specify a valid file using msbuild /p:SqlPublishProfilePath='Path'" />
<ParameterizeTransformXml Source="$(TransformFile)" IsSourceAFile="True" Transform="$(TransformPublishXml)" IsTransformAFile="False" Destination="$(TransformOutputFile)" IsDestinationAFile="True" Scope="$(TransformScope)" StackTrace="$(TransformStackTraceEnabled)" SourceRootPath="$(MSBuildProjectDirectory)">
So all you have to do is put those three blocks of XML at the bottom of your .sqlproj file, and then call
msbuild with
/p:TargetDatabase=DBName;TargetConnectionString="Data Source=DBServer;User ID=sa;Password=password";DBDeployOnbuild=True to get the database project to build and deploy to the database you want.
If you've got questions, post 'em — I'm writing this at 1:30 in the morning so I'm not at my most lucid